Almond Red Currant Pie
The bright colour and tart flavour of red currants are harmoniously balanced by slivered almonds and almond flavouring. Half of the currants can be replaced by raspberries, if desired.
Servings: 1 pie
Ingredients:
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Pastry for 10-inch (25 cm) double-crust pie
3/4 cup (175 mL) toasted blanched slivered almonds
4 cups (1 L) stemmed red currants
1-3/4 cups (425 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) almond extract
2 tbsp (25 mL) butter
Glaze:
1 egg white (or 1 tbsp/15 mL light_cream)
1 tbsp (15 mL) granulated sugar
Preparation:
On lightly floured surface, roll out pastry and fit into 10-inch (25 cm) pie plate. Scatter almonds over pie shell.
In bowl, mix red currants, sugar, flour and almond extract; spread over almonds. Dot with butter. Roll out remaining pastry and fit over top; trim and flute edges.
Glaze: Mix egg white with sugar; brush over pastry. Cut 4 steam vents in top.
Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 30 to 40 minutes longer or until pastry is golden and filling bubbling.
Additional Information
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Tip
To toast almonds, bake on baking sheet in 350°F (180°C) oven for 5 to 8 minutes or until golden.
Tags:
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